Title

Authors

Date of this Version

Document Type

Citation

Upson, F.W. and Calvin, J.W. (1916) The colloidal swelling of wheat gluten in relation to milling and baking (Research Bulletin: Bulletin of the Agricultural Experiment Station of Nebraska No. 8)

Comments

ISSN 0097-1339

Abstract

Our experiments deal with the changes in hydration capacity of gluten under different conditions and were carried out by determining accurately the amount of water absorbed by gluten from solutions of varying concentrations of different acids, both with and without the presence of salts.